Make dinner extra delicious with fork-tender beef, and delectable mushroom gravy served over steamed rice, mashed potatoes, or egg noodles! This Beef in Creamy Mushroom Sauce is easy to make and cooks in one pan!
Beef in creamy mushroom sauce is one of my favorite dishes to make for Christmas and let me just say, it rightfully deserves its spot on the Noche Buena table. Loaded with fork-tender beef, mushrooms, and creamy gravy, it’s sure to be a party hit!
If you love lengua or burger steak in mushroom sauce, this beef tips version delivers the same delectable flavors but requires less effort. It’s cooks in under an hour and one pan!
The recipe starts with pan-searing the beef until lightly browned, simmered in broth until fork-tender, and the sauce is finished off with a generous addition of table cream for an extra dose of yum.
You get a rich, hearty dish that’s absolutely heaven served over steamed rice, mashed potatoes, or noodles!
Ingredients for Beef in Creamy Mushroom Sauce
- Beef – the recipe calls for sirloin which you can cut into thin slices, strips, or cubes
- Mushrooms – I used canned whole mushrooms, but feel free to swap with fresh button or cremini mushrooms. Just slice and cook a little longer during the first step of the recipe.
- All-purpose cream – you can substitute with heavy cream, evaporated milk, or sour cream.
Cooking tips
- For a more tender chew, slice the beef across the grain. You can freeze the meat for about 20 minutes or until partially firm to make slicing easier.
- Do not overcrowd the pan and sear on high heat so the meat will brown nicely.
- This is a one-pan meal; there’s no need to clean the pan after searing the beef. Those browned bits bring incredible flavor!
- Once the cream is added in, lower heat and continue to cook at a simmer as the cream might curdle and separate on high heat.
- For extra depth of flavor, add condensed cream of mushroom soup. Reconstitute a 10-ounce can with the beef broth and omit the cream.
How to serve
This creamy beef in mushroom gravy is easy enough to make for everyday family dinners yet fancy enough for special occasions. Serve with mashed potatoes, steamed rice, or egg noodles and your favorite roasted vegetables for a hearty meal that’s sure to wow the crowd!
Storing leftovers
- Store leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days or freeze up to 2 months.
- To reheat, place in a saucepot and heat until warmed through. Add more broth, water, or milk to loosen consistency if needed.
More Beef Recipes
Ingredients
- 3 pounds beef sirloin
- salt and pepper to taste
- canola oil
- 1 can (8 ounces) whole mushrooms, drained
- 1 tablespoon butter
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1/4 cup flour
- 3 cups beef broth
- 1 cup table cream
Instructions
- Cut the beef across the grain into 1/4-inch thick slices.
- In a bowl, season beef with salt and pepper to taste.
- In a wide pan over medium-high heat, heat about 1 tablespoon oil. Add mushrooms and cook for about 30 seconds. Remove from pan and keep warm.
- Add another tablespoon of oil to the pan if needed. Add beef in a single layer and sear for about 2 to 3 minutes per side or until lightly browned. Do not overcrowd pan, cook beef in batches as needed. Remove meat from the pan and keep warm.
- In the pan, add the butter.
- When melted, add onions and garlic and cook until softened.
- Add flour and continue to cook, stirring regularly, for about 1 to 2 minutes.
- Gradually add broth, whisking regularly to prevent lumps.
- Add beef. Bring to a boil, skimming scum that floats on top. Lower heat, cover, and simmer for about 1 to 1 1/2 hours or until meat is fork-tender. Add more broth or water in 1/2 cup increments if the liquid is getting too thick before the meat is fully tender.
- Add all-purpose cream and stir to distribute. Season with salt and pepper to taste.
- Add mushrooms. Continue to cook for another 1 to 2 minutes or until mushrooms are heated through. Serve hot.
Notes
- For a more tender chew, slice the beef across the grain. You can freeze the meat for about 20 minutes or until partially firm to make slicing easier.
- For extra depth of flavor, use condensed cream of mushroom soup. Reconstitute a 10-ounce can with the beef broth and omit the cream.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Bing says
hi what if i use po fresh mushrooms it is okay to cook it with butter first? thanks
Lalaine Manalo says
Yes 🙂
Ms. Nori says
Hello! I wish to know what beef broth did you use for this recipe? I’m having a hard time deciding. Is it a store bought broth? (If yes, kindly tell me what brand) thank you so much! (If you guys have any recommendations/tips, let me know) thank you!
Lalaine Manalo says
Hello!
I use any brand of beef broth; usually the one in tetra pack 🙂
Nathan says
This recipe is the bomb! And if you don’t want rice to put this on top of then you can do mashed potatoes. or even mix in roasted red or gold potatoes. Add egg noodles and you have the best stroganoff ever made. Recipe is awesome 👌 thank you for sharing.
Lalaine Manalo says
Thank you so much, Nathan, for the feedback. I am glad you enjoyed the recipe. And yes, this has very similar taste to beef stroganoff. Ultimate comfort food 🙂
Harry Lyon says
Is this good with Ginebra Quattro kantos or better with Red horse?
Lalaine says
I am sorry, I don’t drink 🙁
Josephine says
Add table cream and stir to distribute. When meat is tender, add cream. Stir to disperse.
I got confuse with this one. What’s the other cream? Is there other cream other than the table cream?
Josephine says
“Add table cream and stir to distribute. When meat is tender, add cream. Stir to disperse.”
Sorry. I’m confused with this one. Is there other cream than the table cream?
Lalaine says
Hello Josephine,
I apologize for the confusion. No, other creams other than the table cream. It was an error on my part, I typed that instruction twice 🙁
Sherina says
Hi! Can I use pork instead?
Lalaine says
Yes, you can. Pork loin will be great for this recipe. Enjoy!
Kubing says
Thanks for sharing this recipe. Just finished cooking this dish for our lunch paired with grilled potato balls. So yummy! 🙂
Lalaine says
Thank you for the feedback, I am glad you enjoyed it. I am intrigued with the grilled potato balls, I am going to try that next time. 🙂
Newbie Cook says
How to make the beef broth Mam? Thank you. Newbie cook.
Lalaine says
I usually buy ready made from the grocery store. You can also use beef bouillon dissolved in water.
Mark says
Hi Tita Lalaine. What’s a good alternative cut to sirloin beef?
Lalaine says
You can use beef shanks, chuck roast or any beef stew meat, if you like. Just adjust the amount of liquid and add in 1/2 cup increments if needed.
gabrielle manaloto says
Hi Lalaine,
Would this recipe hold good in a bain marie? Im a bit worried that the sauce might curdle or separate.
It looks like a very lovely dish, would like to make it for crowd
Lalaine says
Hello Gabrielle
I always serve this for parties, buffet-style on a chafing dish, and I’ve never experienced the sauce curdling. The cream/milk has already thickened with the flour so it won’t separate anymore. The only thing in keeping it on chafing dish/bain maire for extended period of time is the sauce continues to thicken. I suggest making the sauce thinner to allow for the long holding time in a bain marie. Please let me know if there is anything else I can help with.
Nina says
Made this last night and it was so good! Both my husband and I loved it!
zen says
Will try this recipe today. We’re newly weds and want to cook this for my husband. I love beef!
Thanks for your scrumptious recipe! I’ve been looking this recipe since I saw it in the TV ads of Nestle Cream.
Lalaine says
I hope the hubby likes it 🙂
Dave rogence says
Can i use cornstarch as an alternative.. i dont have flour
Lalaine Manalo says
Yes, you can substitute cornstarch but add it the end. Dissolve it with cold water to make a slurry and then add when the beef is already tender. Whisk regularly to prevent lumps.
Lou Lucas says
Hi Lalaine!
Love the recipes and I would love to get a copy of your cookbook. Where can I find one?
Delia says
In your recipe of Beef in creamy mushroom sauce, step # 3, second sentence….did you meant add the FLOUR instead of BUTTER again to cook? As usual, the recipe sounds delicious. I will try this today. Happy Valentines Day Ms Lalaine and thank you for all of your scrumptious recipes! God bless,
Lalaine says
Thanks, Delia. I corrected the recipe 🙂
Delia says
You are welcome! And by the way, I cooked it last weekend and it was delishhhh!
Served it over white rice. Perfect for our freezing weather here in NYC..worth 5 stars!
I highly recommend. Thanks for all of your scrumptious recipes! God bless.
Lalaine says
Thanks, Delia 🙂
Kate says
Hi. I have made this for our Christmas party and everyone liked it! Thank you very much for the recipe.
Pwede ko kaya siya ilagay sa freezer bag, i-freeze then i-thaw pag gusto ko na kainin? Gagawa ako ng marami sana para may ready kami na food anytime 🙂
Lalaine Manalo says
I prefer not to freeze this dahil yung cream naghihiwalay pag na-freeze and na-thaw. It still taste good so if you don’t mind yung texture, go ahead 🙂
Miguel says
Hi Lalaine,
I was thinking of using oxtail for this recipe. My questions is how long should I cook this with my instant pot (pressure cook).? How many pounds of oxtail is ideal for 6 persons? Thanks in advance. 🙂
Lalaine Manalo says
I’m sorry, but I haven’t tried cooking oxtail in the Instant Pot. I don’t want to guide you wrong 🙁